Wine expert Helen McGinn paired the Extra Special Soave Superiore Classico, Italy, 2024 with Hasan Samay‘s Ricotta and Nutmeg Ravioli with Sage Butter Sauce for its bright acidity and elegant structure. Its perfect for lifting rich, creamy pasta without overwhelming delicate flavours. The central theme here? acidity meets creaminess.
The Wine: Extra Special Soave Superiore Classico, Italy, 2024
From the rolling hills of northeastern Italy’s Veneto region, Soave Superiore Classico is made predominantly from Garganega grapes, prized for their crisp acidity and nuanced aromatics.
The 2024 vintage stands out with its fresh citrus peel, almond skin, and subtle white blossom notes. What really makes this bottle sing is its mineral backbone and balanced structure – a hallmark of hillside-grown fruit that produces wines with freshness and depth.
Light oak ageing may add a whisper of vanilla or toast, but nothing that obscures the wine’s clarity.
Why It Complements the Dish (Pairing Science)
Handling the Main Texture: The creamy ricotta in the ravioli is soft and plush. The wine’s medium body and firm acidity act like a palate reset, preventing heaviness and letting the pasta’s delicate texture shine.
Cutting Richness: That golden sage butter? Pure indulgence. The high acidity in Soave Superiore cuts through the silky fats, refreshing your palate with every sip.
Complementing Secondary Flavours: Earthy nutmeg and fragrant sage are echoed in the wine’s subtle herbal and almond notes, creating a harmonious aromatic bridge between glass and plate.
In short, this pairing is a great match – bright, balanced, and endlessly enjoyable.